4 large lamb shanks

2 teaspoons each of the following:
    cumin
    cinnamon
    cardamom
    fennel seeds
    cayenne
    kosher salt

1-1/2 cup flour
4 carrots, large chopped on diagonal
3 celery stalks, sliced
1 large onion, large chopped
4 garlic cloves, smashed
1 teaspoon fresh ginger, grated
3 Tablspoon olive oil
26 oz chopped tomato
3 oz dried porcini
2 c. your favorite cooking Pinot Noir
1 c. beef stock
1/4 c. red wine vinegar Mix all spices and divide by half into two separate bowls.

Preheat oven to 375° F.
Stir flour into one of the bowls containing the spice mixture.
Place dry lamb shanks on a cutting board and sprinkle flour-spice mixture, turning lamb to coat completely.
Shake off excess flour, set aside.

Heat oil to medium high heat in a large dutch oven, sauté shanks until brown.
Brown shanks in batches if pan is not large enough, do not overcrowd the pan, remove shanks from pan.
Add carrots, celery, onion and garlic, stir vegetables until they are just browning and soft.
Sprinkle the remaining spice mixture and ginger over vegetables and stir for a minute.
Add vinegar and wine and reduce for 3 minutes.
Add broth, tomato, and its juices and porcini.
Stir to combine, submerge lamb shanks into sauce and cover.

Bake in oven for 2-1/4 to 2-1/2 hours until lamb is fork tender,
stirring and flipping over the lamb every 45 minutes.
Serve over a bed of creamy polenta or white beans.
Pour a glass of Pisoni Vineyard Pinot Noir & enjoy!

Serves four

Recipe by Megan Thomas  
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